For Brioche Dough:
3.5 Cups + 2 tbsp All Purpose Flour
1/3 Cup Granulated Sugar
1/2 tsp salt
1/4 cup loosely packed (1.25 ounces) fresh yeast
2 tbsp Warm Water
5.5 Ounces Butter, room temperature
1) In the bowl of a 5-6 qt kitchen aid mixer fitter with the paddle attachment combine the flour, sugar and salt. Mix on low.
2) Place yeast, water and sugar in a small bowl. Stir to combine.
3) Whisk (or blend with an immersion blender) the whole eggs into the yeast.
4) Pour the wet into the bowl and mix on a medium low speed until the wet and dry and combined. Mix for 5 minutes.
5) Add the butter in 3 additions, allowing the butter to fully incorporate between each addition. Once the butter is all added, mix an additional 5 minutes on a medium speed.
6) Pour into a sprayed bowl and wrap in plastic. Place in the refrigerator at least 5 hours or up to 12.
1) In 2 large, sprayed muffin pans place 1 TBSP Toffee (recipe follows) and 1.5 TBSP chopped toasted pecans into each cup.
2) Turn the dough onto a dry surface. If needed use a little spray to prevent sticking. Divide the dough into 12 even pieces.
3) Roll each piece of dough into a log about 5-6 inches long. Roll in cinnamon sugar (1 cup sugar and 2 tsp cinnamon).
4) Drop 3 teaspoon sized pieces of cream cheese that has also been tossed in cinnamon sugar evenly over the dough. Roll the dough into a spiral and place in each cup (this can be done 24 hours in advance and refrigerated.
5) Allow to proof in a warm place 1-1.5 hours, or until doubled
6) Pre-heat an oven to 350 degrees F. Place the muffin pans on a tray and top with another tray to weigh it down. bake on the middle rack 14-18 minutes or until a deep golden brown (peek under the tray to see the color.)
7) Remove from oven and invert onto a clean tray. Gently wiggle the muffin pan and the buns should fall right out. Coat with more toffee and enjoy!
1 1-lb box of dark brown sugar
2 cups cream
8 ounces (2 sticks) butter
1) Combine all in a medium sized pot
2) Bring to a simmer over a medium heat. Allow to simmer 5-7 minutes
3) Blend with an immersion blender or whisk briskly. Store in the refrigerator until needed (up to 2 weeks)
To watch a video demo of how to make Sticky Buns that I filmed with the Washington Post, click here.
Thank you to Olga Berman of Mango & Tomato for allowing us to use this photo!